Makeover Swiss Chicken Supreme

Makeover Swiss Chicken Supreme

This is a great recipe that does not dry the chicken out!! To make this recipe even lighter I omit the Swiss cheese and the sour cream. I also use spray butter instead of the melted butter. I use cream of mushroom soup instead of the cream of chicken soup. We have tried cream of celery soup as well which works pretty good. Just depends on your taste buds.
 

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices (3/4 ounce each) reduced-fat Swiss cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
1 teaspoon butter, melted.

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of
cheese. In a small bowl, combine the soup, sour cream and milk; pour over chicken.
Toss the cracker crumbs and butter; sprinkle over chicken.

Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.Yield: 4 servings.
 
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